Clara Polito, a 13-year-old
vegan baker who runs Clara’s Cakes, for a festive treat. She
shared her so-yum recipe for Not So Thin Mint Cupcakes. Sweet.

Chocolate cupcake

Ingredients (makes 1 dozen cupcakes):

1 cup soy milk

1 teaspoon apple cider vinegar

1 cup
flour

1/3 cup cocoa powder

1/2 teaspoon

baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon chocolate extract

Directions:

Preheat the oven to 350 degrees and line muffin pan with cupcake liners. Pour 1
cup of soy milk in a large bowl and whisk in vinegar. Let it curdle (it’ll take
a few minutes and eventually will look like cottage cheese). While waiting for
soy milk mixture to curdle, sift together flour, cocoa powder, baking powder,
baking soda and salt. Add sugar, oil and extracts to the soy milk mixture and
whisk until foamy. Add the flour in two batches. Beat until just smooth. Spoon
the batter into the liners. Bake for 20 minutes (or until a toothpick comes out
clean). Place on cooling rack.

Mint Frosting

Ingredients:

1/2 cup vegan butter or margarine

1/2 cup shortening

2-2 1/2 cups powdered sugar

4 tablespoons soy milk

2 teaspoons
vanilla extract

1 1/2 teaspoons peppermint extract

A couple drops of green
food coloring (optional)

Candy canes or chocolates for decorating

Directions:

With an electric mixer or fork, combine butter and shortening until smooth. Add
the powdered sugar and soy milk, alternating in small batches. Add extracts and
green food coloring. Once the cupcakes are cool, frost and decorate.